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Steak Temps

As an old Steak Chef from yesteryears Country American/French style steak house, I just wanted to iterate that the "Term" Temp, was , in our day just that.. a Term, Genericaly speaking ... The term "Temp" reflected the desired Rareness, or Chardness of of ones choice of grilled beef results, not the actual temperature, Just, as when the Cooks and Wait staff were "Slammed" ... it was refered to as being "Pushed up" or more often "In the ****s".. Just wanted to share that ..Thanks
sonsothunder..
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